Dining Detour

Need I say more? Leave it to Rachael Ray to combine my two favorite cuisines; Italian and Mexican. I went with her preparation method and used a modified version of my own turkey chili recipe for the filling. The best part is, you can save some turkey chili for the next day!  Grab some tortilla chips and you are good to go.

Mexican Lasagna Recipe: Food Network and Kristin’s Turkey Chili

Ingredients

• 1 tablespoons olive oil
• 1 small yellow onion
• 1 bell pepper (any color)
• 1 pound ground turkey breast
• 1 can black beans, drained & rinsed
• 1/2 cup chicken broth
• 1 28–ounce can crushed tomatoes
• 1 cup frozen corn kernels
• 8 (8 inch) whole wheat flour tortillas
• 2 1/2 cups shredded Cheddar or any mexican blend
• 2 scallions, finely chopped (optional)

Spices

• 1 bay leaf
• 1 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon coriander (optional)
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 teaspoon salt and pepper

Instructions

Kristin’s Turkey Chili

Heat deep pot over medium heat. Add olive oil, add onion, cook for 3 minutes add peppers, cook 5 minutes stirring frequently.

Stir in turkey, let cook until no longer pink. Season with list of spices above. Add corn, black beans, broth, tomatoes. Bring to a boil, cover and simmer for 20 minutes.

Mexican Lasagna

Preheat the oven to 425 degrees.

In lasagna pan or a baking dish, add a scoop of turkey chili to the bottom of the pan, then, Build lasagna in layers of chili, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

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